This version of the traditional North African dish gets its protein from both the braised chicken and the quinoa that takes the place of the usual couscous. Carrot and raisins lend a sweet flavor.

Ingredients

1/2 teaspoon whole cumin seed

1/4 teaspoon coriander seed, crushed

2 tablespoons vegetable oil

6 chicken thighs (about 2 pounds), skin removed

Coarse salt and freshly ground black pepper

1 large onion, halved and thinly sliced

1/2 cup white wine

4 large carrots, peeled and cut on the bias into 1-inch pieces

1 1/2 cups low-sodium chicken stock

1/4 cup golden raisins

1 cup quinoa

1/4 cup cilantro leaves, chopped

Directions

Preheat oven to 350 degrees. Heat a large ovenproof pot over medium-high heat. Toast spices about 1 minute. Transfer to a bowl. Add oil to pan and heat. Season chicken generously with salt and pepper. Cook until golden, about 6 minutes; set aside. Reduce heat to medium and saute onion. Add wine, scraping up brown bits with wooden spoon. Add carrots, stock, raisins, chicken and accumulated juices, and spices; bring to a boil. Cover and transfer to oven. Braise
until meat is very tender, about 45 minutes.

You don’t need to be a chef to whip together this delicious, nutritious meal – it’s quick and easy. Organic turkey is a great source of protein. Pair this meatloaf with a fresh, green salad for the perfect, fitness-approved meal. Makes: 12 Servings

Here’s what you need…

2 teaspoons olive oil

2 garlic cloves, minced

1 yellow onion, chopped

1 red bell pepper, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 Tablespoon tomato paste

2 omega-3 rich eggs

2.5 pounds organic, ground turkey

1 cup natural ketchup (no sugar or corn syrup)

Preheat the oven to 325 degrees F. Lightly grease a small casserole pan with olive oil.

Place a skillet over medium heat, add the olive oil, garlic, onions and peppers. Sauté until soft, about 10 minutes. Remove from heat and allow to cool slightly.

Add the spices, tomato paste, eggs and turkey. Mix well then transfer to the prepared pan, shaping into a loaf. Pour the ketchup evenly over the top of your loaf. Bake for 90 minutes, and until no longer pink in the center.

Working in batches, grill cutlets, 2 at a time, in a grill pan over medium-high heat, until browned, 3 to 4 minutes. Flip; reduce heat to medium. Grill until cooked through, about 2 minutes; remove from pan, and slice.

Toast whole-wheat tortillas, 1 at a time, in grill pan, about 15 seconds per side.